Chicken Rolls

Chicken Rolls

Wrapped with vegetables and full of flavor

Cooking time
20 minutes
  • Nutrition facts are for one serving.

Ingredients(Servings: 2)

Ingredients(Servings: 2)


a dash

as needed

50 g (about 1-3/4 oz.)



1/2 bunch

1 Tbsp


100 ml (3-1/2 fl. oz.)

100 ml (3-1/2 fl. oz.)


  1. Use a kitchen knife to open up the thick part of the chicken thighs, then cut them to equal thickness.  Season with salt and pepper.
  2. Cut the carrot into sticks and potato into wedges.  Boil the carrots, potatoes and green beans.
  3. Wrap (2) with (1) and tie up with string.
  4. Melt 1/2 Tbsp of butter into a frying pan, then fry (3) while rotating until all surfaces have browned.
  5. Pour in (A) and add the Kikkoman Soy Sauce.  Rotate the rolls over low heat and cook until cooked through.
  6. Remove the rolls and take off the string.  Cut into easy-to-eat pieces and serve on a plate.
  7. Lightly boil down the leftover broth, then add and stir in 1/2 Tbsp of butter.  Pour on top of (6).
  8. Garnish with cherry tomatoes and watercress sauteed in small amount of butter (not included in ingredients).

Cooking Basics

Carrots - long stick cut

Cut into 4 - 5 cm (1.6 to 2 in.) long pieces, peel the skin, then cut lengthwise into 1 cm (0.4 in.) width planks. Lastly, cut each plank lengthwise into 7 mm to 1 cm (0.3 to 0.4 in.) thick long sticks.


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